tropical

The dark side of our peach tiki family: a Painkiller-style build pushed deeper with funky Jamaican rum, long-aged Demerara rum and allspice dram. Ripe peach and coconut sit over cinnamon and clove, and the miso in the coconut cream leaves a faintly salty finish.

1. 1½ ozOverproof rumJamaican, e.g. Smith & Cross
2. ½ ozDemerara rumlong-aged, e.g. El Dorado 8 or 12
3. ½ ozCrème de pêchee.g. Giffard
4. ¼ ozAllspice drame.g. St. Elizabeth
5. 1½ ozPineapple juice
6. ¾ ozOrange juicefresh
7. ¼ ozLemon juicefresh
8. ½ ozPeach purée
9. 1 ozMiso coconut creamhouse-made, see instructions
10. 1 dashAngostura bitters
11. 1 dashTiki bitterse.g. Bittermens Elemakule

Over crushed ice

For the miso coconut cream (about six drinks), whisk or blend 4 oz cream of coconut (such as Coco López), 2 oz unsweetened coconut milk, ½ tsp white miso and ½ oz warm water until smooth. Refrigerate, and shake before using. Shake everything hard with crushed ice for 10 to 12 seconds. Open-pour into a tiki mug and top with more crushed ice. Garnish: Pineapple fronds, a cinnamon stick, a peach slice and grated nutmeg.